Pistachio and White Chocolate Cake

This cake was made with hardly any fat.. really.. I didn´t use any fat in terms of oil or butter in the sponge cake.. and the frosting was made..

Esta tarta se hizo sin apenas grasa .. realmente .. no usé nada de grasa hablando de aceite o mantequilla en el bizcocho .. y el frosting se hizo ..

..with 0% cream cheese! Although it does contain melted white chocolate which contains cocoa fat but all in all it has much LESS fat than a normal buttercream or cream cheese frosting.. 

.. con queso cremoso al 0% de grasas! A pesar de que contiene chocolate blanco derretido el cual contiene la grasa del cacao, pero en general tiene mucho menos grasa que una buttercream o un frosting de crema de queso ..

This combination is heavenly.. the saltiness of the pistachios combines with the sweet richness of the white chocolate.. I just love it! To make this, just follow the recipe below:

Esta combinación es celestial .. el sabor salado de los pistachos se combina con la dulce riqueza del chocolate blanco .. me encanta! Para hacer esto, sólo tienes que seguir la receta de a continuación:


Clic aquí para ver/imprimir la receta en Español

Ingredients: (makes 2 x 20cm or 3 x 12cm)

Pistachio Cake:
1 cup of white sugar
1 2/3 cups of flour
1 teaspoon baking powder
pinch of salt
½ cup of apple sauce
4 L eggs
1 teaspoon of vanilla essence
½ cup of chopped pistachios
green gel colorant (optional)

White Chocolate Frosting:

0% cream cheese (in Spain its called: Queso fresco 0%)
150g chopped, melted and cooled white chocolate (made with cocoa butter)
2 heaped cups of sifted icing sugar
½ teaspoon of vanilla essence
pinch of salt


Pistachio Cake:
Pre-heat your oven to 175ºC. Pre-line your molds with wax paper, brush lightly with oil or use a non stick spray. Sift your dry ingredients together and leave to stand on one side. Cream your apple sauce and sugar together, add your eggs 1 x 1, then your vanilla essence and dry ingredients. Just mix until combined (don´t overmix). Now add the chopped pistachios with a spatula. I added some green gel colourant at this stage but it´s totally optional and you don´t have to use it. Scoop the batter into your pre-lined molds and bake for 30-35 minutes. This will depend on the size of mold you used and if your oven is a convection oven or not.

White Chocolate Frosting:
Put all your ingredients in a bowl and whisk it by hand until well mixed and there are no lumps. You can also use a stand mixer for this but my Kitchen Aid bowl was used for the batter and to be honest I was too lazy to clean it (honesty is the best kind of policy..haha). Put some cling wrap on top and leave to set properly in the fridge. The best is to make this frosting a day in advance and leave it in the fridge.

To Assemble:

Cover each cooled cake layer with a generous scoop of frosting and leave to set between each stage in the freezer for 15 minutes, this helps that the cake doesn´t top over as the frosting doesn´t contain any butter to give it strength (or body.. you know what I mean..). Lastly cover your cake with more frosting and sprinkle some leftover chopped pistachios on the top.. and you´re done! :-)

I hope you guys give this recipe a try.. trust me by taking out most of the fat I didn´t take away any of the taste AND this way you can have your cake and EAT it too ;-)

Espero que vosotros le deis a esta receta una oportunidad .. confiad en mí cuando digo que el quitar la mayor parte de la grasa no eliminó el sabor Y de esta manera usted puede tener su tarta y COMÉRSELO también;-)

This week we have an off day on Thursday and I´ll be using it to prepare for Luca´s 4th birthday party which will be on Saturday.. I can´t believe he is turning 4 already.. sniff sniff.. Anyway.. have a great week guys!!

Esta semana tenemos un día de fiesta el jueves y que va usaré para preparar la fiesta del cuarto cumpleaños de Luca, que será el sábado .. No puedo creer que cumpla ya 4 .. sniff sniff .. De todos modos. . qué tengáis una buena semana chic@s!